Lemon Poke Cake
This lemon poke cake carries bright lively flavor that wakes the senses. The tender crumb holds gentle sweetness that meets a bold citrus note flowing through the filling. A cool mascarpone layer softens the sharper tones and adds a smooth finish that lingers pleasantly. The lemon brings a clean spark that lifts the cake without making it heavy.
Equipment
- 9×13 inch baking pan,
- Mixing bowls (large and medium)
- Whisk and/or electric mixer
- Measuring cups and spoons
- Spatula
- Zester or fine grater
- Small saucepan
- Knife or skewer (for poking cake)
Ingredients
For the Cake:
- 1 15.25 oz package yellow cake mix
- ⅓ cup lemon juice
- ¾ cup water
- 4 large eggs
- ½ cup vegetable oil
- 2 cups confectioners’ sugar
For the Filling:
- 5 ⅓ tablespoons unsalted butter melted (⅓ cup)
- 2 large eggs
- ⅔ cup granulated sugar
- Zest of 2 lemons
- ⅔ cup freshly squeezed lemon juice
For the Mascarpone Whipped Cream Frosting:
- 8 oz mascarpone cheese cool but not cold
- ¾ cup powdered sugar
- 1 ½ cups heavy whipping cream
- 1 ½ tsp vanilla extract
Instructions
Preheat the oven and prepare the pan
- Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper so the cake doesn’t stick.
Make the cake batter
- In a large bowl, combine the yellow cake mix, lemon juice, water, eggs, and vegetable oil. Stir until smooth and fully mixed. Pour the batter into the prepared pan and spread it evenly.
Bake the cake
- Bake in the preheated oven for 30–35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes.
Prepare the lemon filling
- While the cake cools, whisk together melted butter, eggs, granulated sugar, lemon zest, and lemon juice in a medium bowl until smooth.
Poke the cake and add filling
- Use a skewer, toothpick, or the handle of a wooden spoon to poke holes about 1 inch apart all over the warm cake. Slowly pour the lemon filling over the top, letting it soak into the holes. Let the cake cool completely so the filling sets.
Make the mascarpone whipped cream frosting
- Beat the mascarpone cheese in a bowl until smooth. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone until combined.
Frost the cake
- Spread the mascarpone whipped cream evenly over the cooled cake. For a decorative look, create swirls or peaks with a spatula.
Chill and serve
- Refrigerate the cake for at least 1 hour to let the frosting firm up. Slice, serve, and optionally sprinkle with extra lemon zest for a fresh, bright finish. Enjoy!